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Old 01-15-2006, 08:00 PM   #1
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Good recipe for Crepe batter

I really don't know where to put this thread so I will start here. Mods please move if appropriate.

Lately I have been experimenting with crepe batter. I haven't found any that I really like. I know it's a simple batter but they always seem to turn out kinda bland. I've used melted butter in one batter, veggie oil in another, whole milk, half & half, beating eggs before encorporation, etc. I do let the batter rest for a couple hours in the fridge but nothing really helps the crepe. Any ideas? Any recipes yhat can be shared??? PLEASE

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Old 01-15-2006, 08:44 PM   #2
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Crepes are bland. They are just a wrapper, like a tortilla. It's what you put in and on top of them that makes the difference.
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Old 01-15-2006, 08:51 PM   #3
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Constance,

Yea, I understand that totally. I guess I'm just basing my opinion on the difference of taste between my plain crepes and those that I had in Paris. The ones in Paris had so much more "something" to them. I just don't knwo what it is. Tonight I made crepes with nutell a and banana. They tasted great but not like Paris. Maybe a pinc more sugar in the batter could do it.
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Old 01-15-2006, 08:54 PM   #4
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I like to use 1/2 butter and 1/2 olive oil in my crepe batters, just something I winged one day and it worked great. Depending on what you are serving the crepes with (sweet vs savoury) you can add things like cinnamon, vanilla, almond extract, black pepper, cumin, sage, etc (lol, not all together!). You want to try and keep the batter as light as possible, otherwise the you run the risk of ending up with more of a pancake than a crepe

(If you're filling them with Asian inspired ingredients, a little soy sauce and a drop of sesame oil in the batter is awesome.)
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Old 01-15-2006, 08:57 PM   #5
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other european countries have crepe type batters...try a swedish pancake...adding a little powdered sugar and spice (nutmeg or cinamon ) to the batter. obviously a desert crepe results, but I have used it also for a brocoli stuffed crepe with a nutmeg white sauce. very nice.
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Old 01-15-2006, 09:12 PM   #6
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Quote:
Originally Posted by Home chef
Constance,

Yea, I understand that totally. I guess I'm just basing my opinion on the difference of taste between my plain crepes and those that I had in Paris.

I've been to Paris, Illinois.
I'm sure a grilled cheese sandwich would taste better in France.
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Old 01-15-2006, 09:59 PM   #7
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When I make crepe battter, I like to brown the butter indicated in the recipe before adding it to the batter. I just let it go until it's a light brown color (keep an eye on it..using medium heat). It gives the crepes a richer, almost nutty flavor.
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Old 01-15-2006, 10:28 PM   #8
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IMHO, Picolina nailed it. Crepe's don't have to be bland. Experiment a little. Here's one that I enjoy, but don't limit yourself. Flavorings are your freinds.

Ingredients.:
1 cup AP Flour
3 tbs. honey
1 tsp. Vanilla Extract
1/2 tsp. salt
2 tsp. double-acting Baking Powder
2 lage eggs (gives extra body to the crepe's)
1 cup milk
3 tbs. Sunflower Oil

Preheat crepe' pan. Lightly oil pan.
Mix dry ingredients together with a wire whisk. Beat together wet ingredients in a seperate bowl. Slowly add dry ingredients while whisking to create a smooth, lump-free batter.

Place three tbs. batter onto the crepe' pan center and swirl to form a thin crepe. Cook on one side only. The crepe should be thin enough to cook through without flipping.

Remove the crepe' and place fruit preserves as strip in the center, from end to end. Fold edge over the center and top with furit syrup and possible whipped cream.

You could change the batter flavors to cinamon and nutmeg, fill with cooked apple slices, or cherrys, and serve hot with a good vanilla ice cream.

The variations are endless.

As Picolina said, try other flavorings, such as garlic powder, sage, Itallian herbs, peppers, etc. Top with melted or shreded cheese. Fill with meats and veggies.

I think a crepe filled with seasoned chiken, flavored with sage, and topped with an alfredo sauce would be a good flavor combination.

Keep the batter simple, flour, eggs, baking powder, milk, oil. Get the texture down to a science. Then experiment with different flavors.

Seeeeeya; Goodweed of the North
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Old 01-15-2006, 10:32 PM   #9
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Right now I'm only experimenting with desert crepes. So far I've done the Banana & Nutella, butter & sugar, and fruits. I'm gonna stay this course until I get my own way of making crepes.
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Old 01-15-2006, 10:59 PM   #10
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Wow, thanks everyone.

I always just thought of crepes as well, the stuff I go into the kitchen and toss together without thinking much about.

Now I will have to take them more seriously.

What Paris crepes have that the rest of the world lacks, I have no idea. Never have been there.

But HC, to paraphrase Bogart, you'll always have Paris.

LOL and I hope you figure it out. Might just require a field trip, for purely research purposes. Just say the DC folk sent you.
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